Recipe for cooking australian lamingtons

Recipes from Oceania and the Philippines :: Oceania and Filipino Desserts

It is easier to cut and handle the cake if it is at least 1 day old. Any sponge or butter cake can be used.

Cake
6 eggs
2/3 c. castor sugar
1/3 c. corn flour
1/2 c. plain flour
1/3 c. self-rising flour
2 c. coconut - approximately

Icing
4 c. confectioners’ sugar
1/2 c. cocoa
15 grams butter or butter-replacement, melted
2/3 c. warm water
2 c. coconut - approximately

Grease a 23cm lamington pan (square or rectangular slab pan). Beat eggs until thick and creamy. Gradually beat in sugar then fold in well-sifted flours. Spread mixture in pan. Bake in moderate oven until done — about 1/2 an hour. Cool on a wire rack. Cut cake into 16 square or rectangles.

Sift confectioners’ sugar and cocoa into a bowl. Mix with warm water to make a smooth, runny paste. Dip cake into icing, until coated all over; drain, then roll in coconut.